Ingredients
Method
For the sauces
- Hoisin dip – In a pan, add the hoisin sauce, peanut butter, garlic, and sesame oil. Put the pan on low heat, and add a few tablespoons of water while whisking the sauce constantly. Mix on low heat until desired consistency is reached. Dish out and top with sesame seeds.
- Peanut dip – In a small bowl, mix the peanut butter, soy sauce, and Thai sweet chilli sauce. Add the peanuts to a mixer along with the sauce mix, and blitz. Slowly add approximately 1/3 cup of water while blitzing until you reach desired consistency. Top with peanuts and sesame seeds.
For the Summer rolls
- Clean and devein the prawns. Marinate for 10 minutes with salt and peri-peri spice mix.
- Heat sesame oil in a pan, and add the garlic and shrimps together. You don't want the garlic to burn or brown much, just fragrant and coating the prawns. Since shrimps won't take long to cook at all, keep a close check.
- Cook on both sides for about 2 minutes and remove from heat and set aside to cool.
- In a shallow dish, wet the rice paper and place on a wet chopping board.
- Your work area is the centre, start by adding the veggies, then place the noodles over them. Place the prawns at a little distance and herbs a little further away.
- Start rolling from one end, enveloping the veggies, bring the sides together, much like a burrito and continue rolling until it is secure. The rice paper stikcs to each other ensuring that the roll wouldn't unravel.